Here’s a light, airy, and beautifully soft Chiffon Cake recipe — fluffy like sponge cake but moist like butter cake 🍰✨
🍰 Classic Vanilla Chiffon Cake
🛒 Ingredients
Dry Ingredients
- 2 ¼ cups (280g) cake flour (or all-purpose, sifted)
- 1 ½ cups sugar (divided)
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- 7 large eggs, separated
- ¾ cup vegetable oil
- ¾ cup warm water
- 2 tsp vanilla extract
- ½ tsp cream of tartar
👩🍳 Instructions
1️⃣ Preheat
- Preheat oven to 325°F (165°C).
- Use an ungreased 10-inch tube pan (important so cake can climb the sides).
2️⃣ Mix yolk batter
- In a large bowl, whisk together flour, 1 cup sugar, baking powder, and salt.
- Add egg yolks, oil, water, and vanilla.
- Mix until smooth.
3️⃣ Beat egg whites
- In a clean bowl, beat egg whites until foamy.
- Add cream of tartar.
- Gradually add remaining ½ cup sugar.
- Beat to stiff but glossy peaks.
4️⃣ Fold gently
- Fold egg whites into batter in 3 additions.
- Use a spatula and gentle folding motion — don’t overmix.
5️⃣ Bake
- Pour batter into ungreased tube pan.
- Bake 50–60 minutes until top springs back when lightly touched.
6️⃣ Cool upside down
- Immediately invert pan (on bottle neck or pan feet).
- Let cool completely before removing (about 1 hour).
🌟 Tips for Perfect Chiffon Cake
- Do NOT grease the pan.
- Make sure no yolk gets into egg whites.
- Fold gently to keep air in the batter.
🍓 Flavor Variations
- Lemon: replace water with fresh lemon juice + zest
- Chocolate: replace ¼ cup flour with cocoa powder
- Orange: add 2 tbsp orange zest
If you’d like, I can also give you a strawberry chiffon cake or a pandan chiffon cake version.
